Pumpkin Pie Cheesecake

PUMPKIN PIE CHEESECAKE from The Cheesecake Factory

1 1/2 cups graham cracker crumbs
5 Tblsp butter, melted
1 cup sugar, plus 1 Tblsp sugar
3 (8oz) pkgs of cream cheese
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Whipped Cream

Preheat panggangan to 350 degrees F. Make the crust by combining the graham cracker crumbs with the melted butter & 1 Tblsp sugar in a mixing bowl.

Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

Put foil partway up the outside of an 8-inch springform pan. Press the crumbs onto the bottom & about 2 thirds of the way up the sides of the prepared springform pan.

You DON'T want the crust to form all of the way up the back of each slice of cheesecake.

Bake the crust for 5 minutes, then set aside until you are ready to fill it.

Meanwhile, in a large mixing bowl combine the cream cheese, 1 cup sugar, & vanilla. Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg & allspice; continue beating until smooth & creamy. Pour the filling into the pan.

Bake for 60 to 70 minutes. The top will turn a bit darker at this point.

Remove from the oven; allow the cheesecake to cool. When the cheesecake has come to room temperture, put it in the refrigerator.

After the cheesecake has chilled, remove the cake from the springform pan & cut the cake into 8 equal pieces.

Serve with a generous portion of whipped cream on top.
 
Makes 8 servings.

Share

Share this post